This ice cream has a satisfying balance of sweet and tart flavors, with a hint of goat cheese on the finish that'll give you something to think about.
Read more: Scooped: Cranberry Goat Cheese Ice Cream
- Yield:1 quart
- Active time: 45 minutes
- Total time:1 1/2 hours, plus several hours chilling time
- 1 1/2 cups half and half
- 8 ounces fresh chevre
- 3/4 cup sugar, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon lemon zest
- 12 ounces (1 bag) cranberries
- Juice of one orange
- Zest of one orange
- 1/2 teaspoon maraschino liqueur (or other fruity liquor)
In a blender, combine half and half, chevre, 1/2 cup sugar, 1/2 teaspoon salt, and lemon zest. Purée until very smooth, then transfer to a container and chill in refrigerator until very cold. Clean out blender.
Combine cranberries, 1/4 cup sugar, 1/4 teaspoon salt, and orange juice in a saucepan. Bring to a boil and cook at a moderate simmer until berries pop and soften to a jam-like consistency.
Transfer mixture to blender. If blender lid comes with a plug for center feed tube, remove the plug and cover with several folds of paper towel (this will allow you to blend hot liquids without creating a blender explosion). Blend until smooth, then pour through a fine-mesh strainer into a container, preferably with a spout. Do not push cranberry mixture through strainer (fibers will get pushed through), but shake it back and forth. Stir in orange zest and maraschino, then chill for several hours until very cold.
Churn goat cheese ice cream according to manufacturer's instructions. Transfer to a large chilled bowl and very quickly fold in cranberry syrup with a large rubber spatula. Quickly transfer to a container to freeze for two to three hours before serving.